Baking | Fresh Peach Streusel Coffee Cake …. getting stoned in season & Urban Dazzle {a review}!

“Everything you own should have value, either because it’s functional or beautiful or you just love it.”
Peter Walsh

Fresh Peach Streusel Coffee CakeYou can’t have too many kitchen & table accessories if you  are a food lover. Add food blogger to that, and accessories magically double up as props, even if your house is bursting at the seams with things you love! This footed platter is something I love, the simplicity and classic appeal just perfect to show off this Fresh Peach Brown Streusel Coffee Cake. Fresh Peach Streusel Coffee Cake Neelam from Urban Dazzle asked a few days ago if I would like some accessories to showcase on my blog! How could I say no? One look at her online venture and I was smiling. So much to choose from! Whats not to love about this Palladio 4-in-1? A multi-functional dining set, this spectacular creation from Borgonovo can double up as a punch bowl set, cheese dome as well as a footed cake platter.

She was sweet enough to send me an Ego Alter Banquet Footed Platter which is great on a tea table or as a cake platter. Smooth lines, stylish, clean contemporary appeal … things that gel with me! Here’s the last remaining slice of the Rustic Peach ‘n Plum Summer Galette on it … I love how beautifully it showcases the colours. Elegant!Rustic Peach ‘n Plum Summer Galette

Rustic Peach ‘n Plum Summer Galette That morning I made wild Indian java plum {jamun} sherbet that morning inspired by Chinmayies beautiful post @ love food eat. Chinmayies memories woke mine up … and soon I was stirring some gorgeous purple sherbet! Mine had jamun, sugar, water, rock salt and some sour kokum water. The colours had me fascinated…Wild Indian java plum {jamun} sherbet In the parcel from Urban Dazzle was a Bottle Indro from the house of Borgonovo. With it’s tulip-like sculpting and blue top, it’s just what was missing from my collection. …  I reshot the sherbet in the new ‘Indro‘! {The sherbet is an acquired taste as these wild plums are quite astringent in taste}.Wild Indian java plum {jamun} sherbetNext I shall make pure vanilla extract in this sweetly shaped aesthetic bottle! Other ideas … spice vinegar, chili oil, garlic herb infused vinegar …. or maybe a peach liqueur! So much to do, so little time! Online shopping is rapidly becoming the convenient way to shop in India, especially in the hot summer. How fun is it to sip a glass of cool ‘sherbet’ in a cool room and shop online in glad rags!! All the time to browse, compare, and then have everything neatly shipped to your doorstep!

Urban Dazzle was one such experience … and for bakers in India, it’s a must visit. Bakeware, dessertware, bottles, cake plates, decanters, kitchen essentials, table essentials, tumblers, carafes … a huge variety under one roof! Be it Drinking, Dining, Decor or Gifting, it’s the one-stop shop for all such items. While most of their current selection is made of glass, they intend to diversify into other items going forward.Fresh Peach Streusel Coffee CakeThis is the season to be jolly stoned! The monsoons have arrived, it’s hot and now humid too. It’s raining peaches, plums and cherries here and I am rapidly becoming a peach monster. Daily oat-mango-peach smoothies, poached peaches, crisps, just peaches, frozen peaches, now some bottled in an attempt to make peach schnappes,  and then the Rustic Peach ‘n Plum Summer Galette we certainly are getting stoned this season! PeachesHere a peach, there a peach, everywhere peach peach is the song I sing, constantly looking for new peach ideas! I adapted an apple streusel bars recipe from a beautiful cookbook ‘Frame-by-frame baking‘. Light, tender crumb, a beautifully flavoured streusel with undertones of almond, clarified butter and brown sugar marrying well.Fresh Peach Streusel Coffee CakeThe peaches were wonderful in there. I left the skin on, and the cake just melted in the mouth while warm. It was really good chilled too. It’s an easy straightforward tray bake, and you can dress it up a little bit with a drizzle of lime glaze, fresh peach slices and mint if you like. Use ripe but firm peaches  … Enjoy!

Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.

[print_this]Recipe: Fresh Peach Streusel Cake
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Summary: A melt in the mouth coffee cake that uses fresh in season peaches.  A light, tender crumb, a beautifully flavoured streusel with undertones of almond, clarified butter and brown sugar that come together well.

Prep Time: 15 minutes
Total Time: 1 hour

  • Cake
  • 125g unsalted butter, room temperature
  • 125g demerera sugar
  • 1t pure vanilla extract
  • 2 eggs, lightly whisked
  • 150g plain flour
  • 1 1/4 t baking powder
  • pinch of salt
  • 4-5 peaches, pitted, chopped and tossed in juice of 1 lime
  • Streusel
  • 30g almond meal
  • 50g plain flour
  • 40g demerera sugar
  • 30g clarified butter {or unsalted butter}, melted


  1. Preheat the oven to 180C. Line an 8 X 8 square tine with baking parchment.
  2. Sift the flour, baking powder and salt.
  3. Beat the butter, sugar and vanilla extract until pale. Gradually add the eggs, beating well.
  4. Stir in the flour mix and fold evenly, then add the peaches and mix lightly. Spread evenly in the tin.
  5. Mix the topping ingredients gently with a fork to make a crumbly texture, and sprinkle uniformly over the batter.
  6. Bake for approx 45 minutes until firm and golden / till a tester comes out clean.
  7. Allow to cool for about 20-30 minutes before slicing


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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